THURSDAY, JUNE 16, 2016
VOL. 94 | NO. 24 | $4.25
The making of a lentil empire P20
SERVING WESTERN CANADIAN FARM FAMILIES SINCE 1923
READY FOR THE FARM PROGRESS SHOW
FOOD SAFETY
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WWW.PRODUCER.COM
INSIDE
Hard to kill What’s with all the worms? | P. 29
Scientists discover 71 C not enough to kill some strains of E. coli
Saskatchewan’s farm fuel tax exemption on shaky ground | P. 13
BY BARB GLEN LETHBRIDGE BUREAU
SEE HARD TO KILL, PAGE 4
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Keeping cattle in more remote areas increases predation risk | P. 32
Camelina is tested as a dairy feed | P. 26
u|xhHEEJBy00001pzYv#:% JUNE 16, 2016 Return undeliverable Canadian addresses to: Box 2500, Stn. Main, Saskatoon, SK. S7K 2C4
Todd Black of Seed Hawk prepares for Canada’s Farm Progress Show in Regina, ahead of the event. The Edmonton sales manager for the company has 60 more feet of tool bar to make shiny before farmers reach the grounds. | MICHAEL RAINE PHOTO
LOOK FOR FULL COVERAGE OF THE FARM PROGRESS SHOW AT WWW.PRODUCER.COM AND IN NEXT WEEK’S PAPER
The Western Producer is published in Saskatoon by Western Producer Publications, which is owned by GVIC Communications Corp. Publisher: Shaun Jessome Publications Mail Agreement No. 40069240
Seventy-one Celsius is the recommended temperature for cooking hamburgers to kill any bacteria they might contain. Now research indicates 71 C is not enough to kill some forms of E. coli, including some that are dangerous to humans. It opens the door to new worries about food safety. Lynn McMullen, a food biologist and professor in the University of Alberta’s agriculture, food and nutritional science department, said she and her research colleagues estimate about two percent of all E. coli strains, both pathogenic and non-pathogenic, are resistant to heat. Studies are ongoing. “That’s one of the pieces of information that we haven’t got, is what does it take to kill,” McMullen said. “What we do know is, when we found the organisms … it was in a generic, non-pathogenic E. coli, but we have since found the same genetics in pathogenic strains. “It is present in pathogenic strains of E. coli. Nobody had linked that to the heat resistance of these organisms.” The same strains are also resistant to pressure. McMullen said exposure to 600 megapascals for 15 minutes was not enough to kill them. McMullen and food microbiologist Michael Ganzle have been exploring the hardy E. coli strains since 2008. Their paper published in the Sept. 9, 2015, Frontiers in Microbiology journal referenced a study in which “highly heat resistant E. coli are recovered in high numbers from inoculated beef patties that are cooked medium rare and even survive in burger patties that are cooked well done, corresponding to an internal temperature of 71 C.”